Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, with added solution, raw

Pork shoulder blade steak comes from the upper part of the pig’s foreleg, specifically the Boston butt portion of the shoulder. Historically, butchers separated this primal cut into portable, edible steaks that contain both lean muscle and connective tissue. Though often labeled simply as "pork steak" in supermarkets, these cuts derive from a larger roast known as the Boston butt—a misnomer dating back to colonial New England where barrels (or "butts") held inexpensive pork shoulders for storage and shipping. Pork shoulder is categorized as a red meat, rich in myoglobin and connective tissue that benefits from slow, moist cooking techniques. Within the culinary world, pork shoulder blade steaks are prized for their robust flavor and versatility, lending themselves to grilling, braising, slow roasting, smoking, or cutting into cubes for stews. Anatomically, the Boston butt rests above the picnic shoulder and contains a generous amount of intramuscular fat and collagen. This composition makes cuts from this area more forgiving in cooking compared to leaner pork chops or tenderloin. Variations on the cut include "separable lean only"—where visible external fat is trimmed—and "with added solution," meaning the meat has been enhanced with water, salt, or brine to improve juiciness or shelf life. In commercial terms, this cut may also appear as "pork blade steak," "shoulder steak," or simply "Boston butt steak". Across cultures, shoulder cuts are celebrated: American barbecue traditions slow‑smoke Boston butt into pulled pork, while in many Asian cuisines they are thinly sliced for stir‑fries. European charcuterie uses shoulder meat ground for sausages because its balance of fat and lean enables better texture and flavor. The variety in preparation styles highlights the cut’s adaptability, though all benefit from cooking approaches that allow connective tissue to break down and add succulence to the final dish. From a diet perspective, pork shoulder blade steak straddles the divide between a flavorful protein choice with meaningful nutrients and a meat that must be portioned thoughtfully within balanced meal planning. Unlike highly processed pork products like bacon or ham, fresh pork shoulder contains minimal additives, offering a more wholesome profile. Nevertheless, its fat content—particularly saturated fat—requires consideration in diets aimed at cardiovascular health or caloric control. By pairing lean trimmed cuts with vegetables and whole grains, cooks can preserve pork shoulder’s culinary appeal while balancing nutrient intake. Overall, pork shoulder blade steak brings together heritage, flavor, and nutritional utility in ways that make it a staple in both home kitchens and professional culinary settings.

In 100 grams of raw pork shoulder blade steak (lean only with added solution), this cut delivers approximately 122 kcal, making it a moderate‐calorie source of high‑quality protein and micronutrients. With 18.29 g of protein, it provides a substantial amount of the essential amino acids necessary for muscle repair, immune function, and hormone synthesis. The protein in pork is considered complete, meaning it supplies all indispensable amino acids your body cannot synthesize on its own. Particular amino acids like leucine, lysine, and tryptophan are well represented, supporting muscle protein synthesis and neurotransmitter production. Fat content totals 5.36 g, providing energy and supporting fat‑soluble nutrient absorption. Of this, ~1.87 g is saturated fat, and ~2.33 g is monounsaturated fat, which is generally considered more heart‑healthy when balanced with overall diet. Porcine fat contains notable monounsaturated fatty acids such as oleic acid, which has been associated with favorable lipid profiles when consumed in moderation. Trans fats are minimal (~0.036 g) in fresh pork, differing greatly from processed meats where added hydrogenated fats and sodium can elevate risk profiles. Carbohydrates are virtually absent at 0.18 g, making this cut suitable for low‑carb diets such as keto or Atkins. Sodium content (165 mg) arises partly from the added solution and natural meat composition; while modest compared to processed meats, it is a consideration for blood pressure management. Cholesterol (59 mg) contributes to cell membrane structure and hormone synthesis, though those with dyslipidemia should monitor intake within overall dietary cholesterol limits. Micronutrient analysis reveals that pork shoulder is a good source of B vitamins—thiamin (~0.512 mg), riboflavin (~0.367 mg), niacin (~3.84 mg), pantothenic acid (~1.53 mg), vitamin B6 (~0.509 mg), and vitamin B12 (~0.89 µg). These B vitamins are central to energy metabolism, red blood cell production, and neurological health. For example, thiamin supports carbohydrate metabolism and nerve function, while vitamin B12 is critical for DNA synthesis and preventing megaloblastic anemia. The mineral profile is also robust; 419 mg of potassium aids in fluid balance and muscle function, 223 mg of phosphorus supports bone health and energy storage (ATP), selenium (28.8 µg) plays an antioxidant role, and zinc (3.1 mg) is vital for immune competence and wound healing. Compared to other protein sources like beef or poultry, pork shoulder provides a comparable amount of protein but slightly higher fat content than lean cuts like pork tenderloin. Its B‑vitamin content especially thiamin and niacin tend to be higher than in equivalent portions of chicken breast. However, it delivers less iron and vitamin D than red meats like beef while still making meaningful contributions to daily nutrient needs. In sum, pork shoulder blade steak offers a balanced nutrition profile that delivers essential macro and micronutrients but should be integrated with other food groups to ensure broader nutritional coverage.

Source: USDA FoodData Central (FDC ID: 168363)